Ingredients
- 400 grams dry pappardelle pasta
- 42 grams seeds (1/4 cup mixed seeds, such as sunflower, pepitas and pine nuts)
- 1 tablespoon olive oil
- 3 garlic cloves, thinly sliced
- 2 tablespoon capers (baby capers, drained)
- 1 lemon, whole (rind finely grated and juiced)
- 1 can (325 gram) tuna (in spring water, drained and broken into chunks)
- 300 ml light cream
- 1 tablespoon fresh lemon thyme leaves
- Shredded parmesan, to serve (optional)
- Lemon cheeks or wedges, to serve
How to Make
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Step 1: Cook the pasta in a big saucepan of salted boiling water following packet directions until al dente, drain well and return to the pan.
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Step 2: Meanwhile, heat a non-stick frying pan over medium heat and add mixed seeds and cook for 2 to 3 minutes or until lightly toasted and then remove from pan and set aside.
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Step 3: Add oil to the pan and heat over medium heat and then add garlic and capers, and cook, stirring for 2 to 3 minutes and then add lemon rind and tuna, tossing gently to combine and then add the cream and 2 to 3 tablespoons lemon juice and simmer for 1 to 2 minutes and then stir in thyme leaves and season to taste.
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Step 4: Toss sauce through drained pasta.Divide3 among serving bowls and top with toasted seeds and parmesan, if using and serve with the lemon cheeks or wedges.
We hope you enjoy this recipe!
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